Stuffed Bell Peppers with Ground Meat, Rice, and Cheese Recipe
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5 from 7 reviews
Delicious stuffed bell peppers filled with a savory mixture of ground beef or turkey, rice, diced tomatoes, and seasoned with Italian herbs, topped with melted cheese and baked to perfection.
Total Time:1 hour 5 minutes
Yield:4 servings
Ingredients
Vegetables
4 large bell peppers (any color)
1 small onion, chopped
2 cloves garlic, minced
Meat and Dairy
1 pound ground beef or turkey
1 cup shredded cheese (cheddar or mozzarella)
Pantry
1 cup cooked rice
1 can (14.5 ounces) diced tomatoes, drained
1 teaspoon Italian seasoning
Salt and pepper to taste
Instructions
Preheat oven: Preheat the oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds carefully to prepare them for stuffing.
Cook meat mixture: In a skillet over medium heat, cook the ground beef or turkey along with the chopped onion and minced garlic until the meat is fully browned. Drain any excess fat from the skillet to reduce greasiness.
Combine ingredients: Stir the cooked rice, drained diced tomatoes, Italian seasoning, salt, and pepper into the meat mixture. Cook together for a few minutes until everything is heated through and well combined.
Stuff peppers: Fill each hollowed bell pepper with the prepared meat and rice mixture. Place the stuffed peppers upright in a baking dish and generously top each with shredded cheese.
Bake covered: Cover the baking dish with foil to keep moisture in, and bake the stuffed peppers in the preheated oven for 30 minutes.
Bake uncovered: Remove the foil and continue baking for an additional 15 minutes or until the peppers are tender and the cheese on top is melted and bubbly.
Notes
For a vegetarian option, substitute ground meat with cooked lentils or plant-based meat.
Use brown rice for a nuttier flavor and higher fiber content.
To save time, use pre-cooked rice and diced tomatoes without draining if you prefer a juicier filling.
Adding chopped fresh herbs like parsley or basil can enhance freshness.
Leftover stuffed peppers can be refrigerated for up to 3 days and reheated in the oven or microwave.
